vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Fruit Cake
From How we cook in Tennessee .., 1906
Serves 12
You can add one pound of pecans and one of almonds if nuts are preferred.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 85. The excerpt below is the record exactly as published.
Fruit Cake. — Ten eggs, one pound of flour, one pound of sugar, one pound of butter, one and one-quarter pounds of citron, one and one-half pounds of raisins, two pounds of cur- rants, wine glass of wine, wine glass of brandy, one cup of jam, one teaspoon of soda, allspice, mace and cloves. Add soda just before putting in the whites of the eggs, which should be the last thing. You can add one pound of pecans and one of 148 HOW WE COOK IN TENNESSEE. almonds if nuts are preferred. Bake slowly for five hours. — A. T. Nance. White Fruit Cake. — Whites of sixteen eggs, one pound sugar, one pound dainty flour, three-quarters pound butter, three level teaspoons of baking powder, two pounds citron (some sliced — some chopped), two pounds blanched almonds, two pounds grated cocoanut, one pound English walnuts, one tablespoon of mace, one tablespoon of cinnamon. — Mrs. W. P. Timberlake. Black Fruit Cake. — Two pounds of currants
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.